Perfect Chocolate Chip Banana Bread (Printer-Friendly Version)
Tender banana bread bursting with chocolate chips and rich flavor. Simple to make, always moist and fluffy.
# Ingredients Needed:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
3/4 cup light brown sugar, packed
03 -
1/4 cup granulated sugar
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
1 teaspoon ground cinnamon
→ Wet Ingredients
07 -
3 large overripe bananas, mashed (about 1 1/4 cups)
08 -
2 large eggs, at room temperature
09 -
1/2 cup unsalted butter, melted and cooled
10 -
2 teaspoons pure vanilla extract
→ Mix-ins
11 -
1 cup semi-sweet chocolate chips, divided
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 -
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, salt, and ground cinnamon until well combined.
03 -
In a separate medium bowl, thoroughly mash the bananas. Add eggs, melted butter, and vanilla extract, then whisk until the mixture becomes smooth and fully incorporated.
04 -
Gently fold the banana mixture into the bowl with dry ingredients using a spatula or wooden spoon. Do not overmix; the batter should remain thick and slightly lumpy.
05 -
Stir in 3/4 cup of the chocolate chips until distributed throughout the batter, reserving the remaining chips for topping.
06 -
Pour the batter into the prepared loaf pan. Evenly sprinkle the remaining 1/4 cup of chocolate chips over the surface.
07 -
Bake for 60 to 65 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 -
Allow the bread to cool in the pan for 30 minutes before removing. Transfer to a wire rack to cool fully. Slice and serve warm or at room temperature.
# Helpful Hints:
01 -
Ensure bananas are fully ripe with brown spots for optimal sweetness and moisture. Avoid overmixing the batter to maintain a tender crumb.